Cold Lobster-Mint Chowder

Name: Cold Lobster-Mint Chowder
Total time: 1 h
Yield: Four servings
Ingredients: 1 1/2 cups white wine; 1 1/2 cups water; 1 shallot, peeled and diced; 2 large lobsters (about 2 1/2 pounds each); 3 medium baking potatoes, peeled and quartered; 2 cups unsweetened coconut milk; 1 3/4 cups homemade or low-sodium canned chicken broth; 3/4 cup plain low-fat yogurt; 2 teaspoons kosher salt; Freshly ground pepper to taste; 2 tablespoons chopped fresh basil; 2 tablespoons chopped fresh cilantro; 2 small cucumbers, peeled, seeded and diced; 1/2 cup roughly chopped fresh mint

By Molly O'Neill

Total Time: 1 hour, plus refrigeration
Rating: (0)
Comments: Read comments

Featured in: FOOD; Totally Cool

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Ingredients

Yield:Four servings

1½cups white wine
1½cups water
1shallot, peeled and diced
2large lobsters (about 2½ pounds each)
3medium baking potatoes, peeled and quartered
2cups unsweetened coconut milk
1¾cups homemade or low-sodium canned chicken broth
¾cup plain low-fat yogurt
2teaspoons kosher salt
Freshly ground pepper to taste
2tablespoons chopped fresh basil
2tablespoons chopped fresh cilantro
2small cucumbers, peeled, seeded and diced
½cup roughly chopped fresh mint

Ingredient Substitution Guide

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Preparation

Step 1
Combine the wine, water and shallot in a large pot and bring to a boil. Add the lobsters, cover and steam for 8 minutes. Remove the lobsters and set aside until cool. Shell the tail and claw meat, cut into large chunks and refrigerate.
Step 2
Place the potatoes in a saucepan, cover with cold water and bring to a boil. Cover and simmer until tender, about 30 minutes. Drain and pass through a food mill or ricer. Place in a large bowl.
Step 3
Stir in the coconut milk, chicken broth and yogurt. Transfer to a blender, add the salt, pepper, basil and cilantro and blend until smooth. Refrigerate until cold.
Step 4
Taste and adjust the seasoning if needed. Divide the soup among 4 bowls. Top with cucumbers, lobster meat and mint. Serve immediately.